- 1). Wash the new bread brick in warm soapy water and scrub it clean with a non-abrasive scrubber. The clean wet brick will appear darker because it will soak the water into its pores.
- 2). Allow the stone to air dry completely. This may take as much as a day depending on the size of your stone and the humidity of your environment.
- 3). Dip a folded paper towel in vegetable oil and rub it all over the surface of the bread brick.
- 4). Place the oiled bread brick in a cold oven and set the temperature to 375 degrees.
- 5). Turn the oven off once it has been at the desired temperature for at least 20 minutes.
- 6). Allow the bread brick to cool slowly in the oven overnight.
- 7). Coat the cooled brick in a second layer of vegetable oil and repeat the baking procedure from steps four through six.
- 8). Bring your oil-coated brick up to temperature slowly for its first use by placing it in a cold oven and setting the temperature to 500 degrees.
- 9). Place your raw dough onto the bread brick and lower the temperature of the oven according to the directions on the individual recipe.
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